Recipe ingredients
- Roasted beets:
- 4 bunches of beets (trim root ends and remove tops)
- 2 tablespoons of olive oil
- Dijon honey vinaigrette:
- 1 tablespoon of lemon juice
- 1 ounce white wine vinegar
- 1 tablespoon honey
- 1 ounce dijon mustard
- 1 teaspoon dried thyme
- 4 ounces vegetable oil
- Salt and white pepper to taste
- Salad ingredients:
- 1/4 pound French Feta cheese (crumbled)
- 1 pound of spring mix lettuce
- 2 heads Belgium endive
Recipe method
- Coat beets with oil.
- Roast in 450 degrees oven on a sheet pan for approximately 45 minutes or until tender.
- Cool, peel, and dice.
- For the vingaigrette: combine first five ingredients in a blender.
- While blender is running slowly add oil.
- Season to taste with salt and white pepper.
- Place three endive leaves symmetrically on each plate.
- Toss spring mix with vinaigrette.
- Divide between plates, top with diced beets and feta cheese.
Other salad recipes:
Beet salad recipe
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